[The Oatmeal Project, Day 20: Spinach + Shiitake Mushroom + Chicken Curry]
Since we’ve decided now to stick with savory oatmeal, treating oats the same way we treat rice as a neutral grain base, we’re basically cycling through a list of our favorite rice-based dishes, near the top of which is Japanese curry.
We have a long and loyal relationship with Japanese curry. It made frequent and regular appearances during our childhood, increasing in heat level with each iteration. Curry was an affordable staple during college, and now, is a convenient comfort food to which we turn when we’re “feelin’ like ethnic” but don’t want to go to the trouble of some manually laborious dish like…basically anything else (except the tuna + egg on rice mix that is vaguely Asian to us because it involves soy sauce and sesame oil).
For so long, Japanese curry used to be diced potatoes, carrots and onions with beef — just as it looks on the package of S&B Golden Curry Sauce mix we always used. It wasn’t until we tried different types at local LA curry restaurants. Our favorite now is always extra spicy and includes spinach and mushrooms.
There’s no recipe here because, we’re not ashamed to admit, we just use that same S&B Golden Curry Sauce mix that. Sometimes, you don’t want to improve on the memory of your childhood.
By the way, we may never go back to eating rice again.